Best Whole Wheat Flour Recipes
As a professional writer and food enthusiast, I always strive to create healthy and delicious meals for my family. That's why I want to share with you my favorite whole wheat flour recipes. Not only are they packed with nutrients, but they are also easy to make and taste amazing. Whether you're looking for breakfast, lunch, or dinner ideas, these recipes will surely satisfy your cravings. So, let's get started!
Whole Wheat Pancakes
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Recipe category: Breakfast
- Recipe cuisine: American
- Aggregate rating: 5/5
Ingredients:
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1 tablespoon vegetable oil
Instructions:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides.
- Serve with your favorite toppings.
| Nutrition Information | Amount per serving |
|---|---|
| Calories | 120 |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 30mg |
| Sodium | 250mg |
| Total Carbohydrate | 17g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 4g |
Recipes FAQ
- Q: Can I use whole wheat pastry flour instead of regular whole wheat flour?
- Q: Can I use almond milk instead of regular milk?
- Q: How do I know when to flip the pancakes?
- Q: Can I make the batter ahead of time?
- Q: Can I freeze the pancakes?
- Q: What are some good toppings for whole wheat pancakes?
A: Yes, you can substitute whole wheat pastry flour for a lighter texture.
A: Yes, you can use any type of milk you prefer.
A: Wait until bubbles form on the surface of the pancake and the edges start to dry out before flipping.
A: Yes, you can make the batter the night before and store it in the fridge until ready to use.
A: Yes, you can freeze the cooked pancakes for up to 2 months.
A: Some great options include fresh fruit, nut butter, yogurt, and maple syrup.
Recipes Tips
Whole wheat flour is a great substitute for all-purpose flour in many recipes. It's higher in fiber, vitamins, and minerals, and has a nutty flavor that adds depth to baked goods. Here are some tips for using whole wheat flour in your recipes:
1. Start by replacing half of the all-purpose flour with whole wheat flour, and gradually increase the amount as you get used to the taste and texture.
2. Be careful not to overmix the batter or dough, as it can make the final product tough and dense.
3. Use a light hand when rolling out dough or shaping baked goods, as whole wheat flour can be more delicate than all-purpose flour.